First up, I made the best chocolate cake ever from Amanda. I’m pretty sure I have made some version of this recipe before given the ingredients, but it just looked too delicious not to try.

It may not be made from scratch, but honestly… it is incredible. And I’m not much of a cake lover. If you have an amazing chocolate cake recipe from scratch, please share. Otherwise, go make this now. Better yet, make cupcakes. That way you can eat 13 of them in a sitting.

And once the cupcakes have cooled, you must frost the remaining 11 cupcakes with the best frosting ever. This recipe has many positive and negative reviews, but I must say I side with the positive.

See, I’m not much of a frosting fan. Don’t get me wrong, when I’m whipping up some homemade buttercream, I definitely have a tablespoon or seven. But frosting just isn’t my thing.

Until now.

I would never tell you that this is the best frosting I’ve ever had if it wasn’t. But it is. And trust me, I was skeptical. It isn’t too sweet. It’s fluffier than clouds. It was still delicious after the frosted cupcakes sat in the fridge. Just one piece of advice: follow the directions exactly.

The only sad part of this story is that I made said cupcakes on Friday night… intending we would have them for our anniversary on Sunday. Cupcakes lasted until Saturday.

OMG, Jessica! Sometimes I think we crave the same things…what is up with that? ;-) I have been dying to try PW’s frosting, but the negative reviews kept me putting it off. If you say it’s amazing, then count me in! Thanks for testing it for us! :-)

It’s not an amazing chocolate cake recipe from scratch (though I do have one on the “to blog” list) but the link below is an amazing cake nevertheless…that can be turned very easily into cupcakes:http://janeblakeley.wordpress.com/2010/10/04/food-raspberry-yoghurt-cake/
You could even argue it’s a “healthy” cake because it has raspberries (fruit) and yoghurt (protein) in it. We’ll ignore the sugar and cream cheese frosting…
“Fluffy as clouds” is definitely a good description for that frosting. Thanks for sharing!

u was so glad to see this post today because i was looking for a cake recipe for my daughter’s birthday today. I made both the cake and the icing and they were both exactly as you described! I thought i had 2 cake pans but i only had one so i used a bundt pan and unfortunately over-filled it, so the appearance was not so perfect but definitely delicious. Thank God i did a Crossfit workout today but it probably still wasn’t enough to burn off all i ate.

I make and sell cakes as a hobby, and I make my cakes almost exactly like this one. The original recipe is from the basic cake recipe from The Cake Doctor. You can change up flavors and box mixes for some pretty awesome things. Here’s the basic recipe for you to play around with.

1 cake mix (Any flavor. Not the pudding added in kind if you can help it.)
4 eggs
1 stick of REAL butter, melted
1/2 cup of liquid (Coffee for chocolate, water if you are in doubt, any flavored juice if you are looking for a fruity cake, etc.)
1 single serving size yogurt (Any flavor)
1 box of instant pudding mix

Dump it all in your mixer. It’ll get thick.. like pudding. I usually bake on 350 and it depends on size and pan for time.

I’ve made one that was chocolate mix, banana foster yogurt, and banana pudding. Topped with whipped cream, cherries, and nuts. BANANA SPLIT CAKE! Also, Lemon all around with lemon juice with buttercream with lemon zest and a little lemon juice. Yummy.. the possibilities are ENDLESS!

I made this cake last week!! It was fabulous and I also have made a version of this cake before. I did make “the best frosting ever” from the Pioneer Woman’s Tasty Kitchen and it was really good and not too sweet. I’m pretty sure I still have a piece or two of this cake in the fridge…is it wrong to eat cake for breakfast?

After bookmarking this and thinking about it a ton, I finally found a time to make it. The cupcakes with the frosting alike. I’m so proud to finally step outside the box cake mix bubble! I like boxed cake mix on its own, but this was fantastic, not as predictable, and the texture with the mini chocolate chips was amazing. Although, the recipe says to add 10 min to the baking time on the box. I overcooked the crap out of the first batch. Next batch was actually just at or less than what the box said (20 min for cupcakes… weird?) Just touching the middle of a cupcake and seeing if it springs back was the perfect test.

And I do say I’m a frosting snob. I do not like store bought frosting because I think it tastes like oily plastic. The flour-milk mixture turned out way thicker than it looks like in the picture, more like a dough. But I tried it anyway and it turned out fine! My first impression of the frosting was it was too buttery and not sweet enough. But paired with the cupcakes it’s a phenomenal mixture of everything. Oh and I died the frosting orange for halloween. :)

Thanks for the new favorite recipe for the girl who’s recipie book is 80% deserts anyway!

I posted this comment on Pioneer Woman as well, but this frosting recipe makes an insane cappuccino frosting! I make chocolate cupcakes and then just add one packet of Starbucks Via to the frosting at the stage when you add the sugar to the butter… seriously, I’ve made this mocha combo twice for work now and each time it’s been almost embarrassing how many compliments I received!

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About Jessica

I’m Jessica and this is where I share my stuff. You will find a balance of healthy recipes, comfort food and indulgent desserts.

I am madly, passionately, inexplicably in love with food. Bacon makes me beam. Chocolate makes me shout from the rooftops with joy. Vegetables and I are the best of frenemies. My perfect world would include none of them.
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